Slow Cooker Pesto and Beef Casserole
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
2 lbs lean ground beef
4 cloves garlic, minced
1 (14-oz) can diced tomatoes, undrained
1 (10-oz) can condensed tomato soup
1 tsp dried basil
1/2 tsp salt
Dash of pepper
1 (16-oz) jar Alfredo sauce
1 (14-oz) tub refrigerated pesto sauce
1/2 cup grated Parmesan cheese
In a large skillet, cook ground beef with garlic, stirring to break up beef, until beef is thoroughly cooked. Drain well. Add tomatoes, tomato soup, basil, salt, and pepper. Bring to a simmer.
Slice potatoes 1/8-inch thick. In medium bowl, combine Alfredo sauce, pesto, and Parmesan.
Layer half of beef mixture, half the potatoes, and half the Alfredo mixture in slow cooker. Repeat layers, using all ingredients.
Cover and cook on low for 6-8 hours, or until potatoes are tender.